Ingredients
2 fresh pablano chilis
1 small jalapeno pepper (seeded and coarsley chopped)
2 C. fresh cilantro
Juice from 3 limes
1 T. honey
1 1/4 t. salt
1/4 C. and 2 T. olive oil
4-6 oz. grouper fillets
1/2 t. pepper
6 oz. tortilla chips
2 heads romaine lettuce
Preparation
Cut each pablano in half lengthwise and remove the stems, seeds and veins. Place upside down on a foil-lined baking sheet. Broil for 5 min. Transfer to a bowl and cover with plastic wrap for a few minutes. Remove and discard skins. Slice pablano lengthwise in this strips and put in a bowl. In a blender, pulse jalapeno, cilantro, honey, lime juice and 3/4 t. salt. With motor running, add 1/4 C. olive oil and mix until a smooth vinaigrette. Heat remaining oil in large skillet. Put grouper in and season with salt and pepper. Cook 5 min. on each side. Add pablanos and chips to lettuce and drizzle vinaigrette on lettuce and toss. Serve with grouper.
